I was feeling experimental and had some bananas that needed using up so I got to work on making some oaty cookies. I was hoping they would be a bit more pleasing on the eye but delighted to report that they taste pretty good! They are extremely filling and hearty due to the oats and nuts so would be great to have for breakfast or to have around 3pm to avoid a mid-afternoon slump. These cookies are dairy and refined sugar free and should last around 4 days in an airtight container in the fridge. I would recommend warming the cookies up in the microwave for 20 seconds as they are better served warm.
- 2 cups of oats
- 1 cup of mixed nuts (I used almonds and walnuts)
- 3 bananas
- 1 cup of ground almonds
- 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1/2 cup almond milk (I use Rude Health)
- 1 tsp of fruit sugar
- 2 tbsp cocao nibs (I use Sevenhills)
Leaving the cocao nibs to one side, put rest of the ingredients into a food processor until the mixture has become the consistency of cookie dough. My dough was a little wet at first so I added ground almonds. Lastly, mix the cacao nibs through the mixture with a spatula. The mixture will make 8 large cookies or 12 small. Put the cookies onto a tray with parchment paper and into a 180 degree preheated oven for 30 minutes.
The cookies are really soft on the inside and to be honest are more like the consistency of cake! I spread Meridian peanut butter on mine this morning and it went down a treat!